[Cooking] Salmon Noodle Bake

Salmon Noodle Bake is a very healthy dish with lots of vegetables in it. It wasn't too hard to make, but did required ingredients to be cooked separately first before placing in the oven. The leftover tasted even better the next day because the noodle absorbed more flavor from the sauce overnight. Both Dr. P and I really enjoyed the dish.


Salmon Noodle Bake
http://www.goodhousekeeping.com/recipefinder/salmon-noodle-bake-recipe-ghk0111

Serves: 6


Ingredients

* 1 1/2 cup low-fat (1 percent) milk (I used non-fat milk)
* 1 large (1-pound) leek
* 10 ounce sliced mushrooms
* 1 tablespoon lower-sodium soy sauce
* 2 tablespoon + 1 teaspoon olive oil
* 2 stalk (large) celery, finely chopped
* 2 teaspoon chopped fresh thyme leaves
* 3 tablespoon all-purpose flour
* 1 can (1 3/4 cups) lower-sodium chicken broth
* 8 ounce curly egg noodles
* 12 ounce skinless salmon fillet, cut into 1-inch chunks
* 1 cup frozen peas
* Salt
* Pepper
* 1/3 cup panko (Japanese-style bread crumbs)
* 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish (oopsy, I forgot to add this at the end)


(Close Up Picture)

Directions

1. Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish. Heat large covered saucepot of water to boiling on high. In glass measuring cup, microwave milk on High 2 minutes or until warm.

2. Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand. Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well and set aside.

3. In 12-inch skillet, combine mushrooms and soy sauce. Cook 5 to 6 minutes on medium-high until mushrooms are tender and sauce evaporates, stirring occa­sionally. Transfer to large bowl.

4. In same skillet, heat 2 tablespoons oil on medium-high. Add leek, celery, and half of thyme. Cook 2 minutes or until golden and just tender, stirring occasionally. Add flour and cook 1 minute, stirring. Continue stirring and add broth, then milk, in steady stream. Heat to boiling while stirring, then cook 2 minutes or until thickened, stirring constantly. Transfer to bowl with mushrooms.

5. While sauce cooks, add noodles to boiling water; cook 1 minute. Drain well.

6. To bowl with mushroom mixture, add noodles, salmon, peas, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir to combine. Spread mixture in prepared dish.

7. In small bowl, combine panko, remaining thyme, and remaining 1 teaspoon oil. Sprinkle evenly over top of noodle mixture. Bake 17 to 18 minutes or until topping turns golden brown. Garnish with chopped parsley.

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